GINGERBREAD WITH LEMON TOPPING

Gingerbread with Lemon Topping image

Add a twist to the regular gingerbread with a distinctive lemon sauce topping. You can make it sweeter or spicier to suit your taste.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 1h10m

Yield 8

Number Of Ingredients 17

Ingredients

1 cup Gold Medal™ all-purpose flour
1 cup Gold Medal™ whole wheat flour
1/2 cup mild-flavor (light) or full-flavor (dark) molasses
1/2 cup hot water
1/4 cup packed brown sugar
1/4 cup butter or margarine, softened
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 egg
3 tablespoons granulated sugar
1 tablespoon cornstarch
1 1/4 cups water
1 egg yolk, beaten
1 tablespoon grated lemon peel
2 tablespoons lemon juice

Steps:

Heat oven to 325°F. Spray 9x5-inch or 8x4-inch loaf pan with cooking spray. In medium bowl, beat all gingerbread ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 1 to 2 minutes, scraping bowl occasionally, until well mixed. Pour into pan.
Bake 40 to 45 minutes or until toothpick inserted in center comes out clean.
Meanwhile, in 1-quart saucepan, mix granulated sugar and cornstarch. Gradually stir in 1 1/4 cups water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Stir in egg yolk. Boil and stir 1 minute; remove from heat. Stir in lemon peel and lemon juice.
Cool gingerbread 10 minutes; remove from pan. Serve warm or cool gingerbread with warm or cool lemon sauce.

Nutrition Facts : Calories 300, Carbohydrate 52 g, Cholesterol 50 mg, Fat 1 1/2, Fiber 3 g, Protein 5 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 23 g, TransFat 1 g